Careme

Ingredients

• Coho Salmon Fillet (Farm Raised)

  12 ounces $7.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $1.25
• Fresh California Yellow Peach – Each

  1 medium peach (about 6 ounces) $3.49
• Fresh Jalapeno Peppers

  1/2 pepper $2.99
• Green Onions

  2 green onions $1.50
• Fresh Organic Limes - Each

  1 lime $1.50
• Garlic

  1 clove $0.99
• Extra-virgin olive oil

  2 tablespoons
• Light brown sugar

  1 teaspoon
• Ground allspice

  1/2 teaspoon
• Smoked paprika

  1 teaspoon
• Dried thyme

  1/2 teaspoon
• Kosher salt

  3/4 teaspoon
• Ground black pepper

  1/4 teaspoon
• Chateau Ste. Michelle Vintage Select Riesling Washington White Wine

  1 bottle $7.97

Instructions

1. Heat the oven to 425°F and line a small rimmed baking sheet; cut the kernels from 2 ears corn, dice 1 medium peach (about 6 ounces), mince 1/2 jalapeño pepper, thinly slice 2 green onions, mince 1 garlic clove, and juice 1 lime.
2. Mix 1 tablespoon extra-virgin olive oil, 1 teaspoon light brown sugar, 1/2 teaspoon ground allspice, 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme, 1 minced garlic clove, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper into a paste.
3. Place 12 ounces coho salmon skin-side down on the prepared baking sheet, coat the top with all of the spice paste, and roast for 10–14 minutes, until the thickest part reaches 145°F.
4. While the fish roasts, heat 1 teaspoon extra-virgin olive oil in a skillet over medium-high heat; add the kernels from 2 ears corn and cook for 6–8 minutes, stirring occasionally, until crisp-tender and lightly charred.
5. Combine the charred kernels from 2 ears corn with 1 diced medium peach (about 6 ounces), 1/2 minced jalapeño pepper, 2 sliced green onions, the juice of 1 lime, 2 teaspoons extra-virgin olive oil, and 1/4 teaspoon kosher salt.
6. Rest 12 ounces roasted coho salmon for 3 minutes, divide it between 2 plates, and serve all of the corn-peach salsa alongside.